This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Specifies requirements for the following: odour and flavour, freedom from insects, moulds, etc., extraneous matter, light seeds, chemical properties, grading, sampling, test methods, packing and marking. Recommendations relating to storage and transport conditions are given in annex A.
Status : PublishedPublication date : 1993-03
Edition : 1
Technical Committee:Spices, culinary herbs and condiments
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